Tortellini with Lemon and Brussels Sprouts
For meat lovers, omit the butter and cook 4 slices bacon in skillet. Drain bacon on paper towels, then saute brussels sprouts in the rendered fat. Top pasta with crumbled bacon.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1 pound brussels sprouts, trimmed and quartered
- 3 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 pound frozen cheese tortellini
- Zest and juice from 1 lemon
In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes.
With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables and divide among bowls. Top with lemon zest and juice.